Take a small aluminum loaf pan and drizzle about a teaspoon of olive oil on the bottom of the pan. Turn pan so the olive oil coats all sides. Add more if needed. Place goat cheese in the pan and press it down so it touches the sides. Add another ½ t. of olive oil on top of the cheese and sprinkle with herbed salt. (Options in lieu of herbed salt include fresh herbs, ground pepper, a bit of chipotle powder. Use your imagination here.)

Place on grill/smoker over indirect heat and close lid. Leave on about 90 minutes at around 220 degrees.

Cheese should be “smoky” and the edges should be beginning to brown.

I don’t know if it was because we used a locally made goat cheese or if the olive oil on the top and bottom helped, but this was the creamiest stuff ever! I may have found my favorite goat cheese vendor!

I’ll bet it smelled as awesome while on the grill as it tasted. It looks delicious. I can just imagine sitting on the back deck with that pan, crackers, a knife and a glass of wine. I’d be good for hours. 🙂